Apple Pumpkin Soup - cooking recipe

Ingredients
    2 cups finely chopped peeled tart apples
    1/2 cup finely chopped onion
    2 tablespoons butter
    1 tablespoon all-purpose flour
    4 cups chicken broth
    3 cups canned pumpkin
    1/4 cup packed brown sugar
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1 cup unsweetened apple juice
    1/2 cup half-and-half cream
    1/4 teaspoon salt
    1/4 teaspoon pepper
Preparation
    In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
    Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
    Reduce heat; cover and simmer for 25 minutes. Cool slightly.
    In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
    Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
    Stir in apple juice, cream, salt and pepper; heat through.

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